GLuten free cheese, cream sauce… with veggies!!!

I love experimenting and love adding veggies whenever and where ever I can! I do believe that children should know what veggies are and eat them, I just like to add even more when I can and just add a little more nutrition. This is a recipe I do not make often because of the calorie and fat count but every once in a while its nice to have a nice cheesy pasta sauce. This sauce is made with goat milk and goat cheese ( I will not make a sauce with soy products as it never tastes right to me) but it is still lactose free. If you wanted to let it simmer longer and reduce you can omit the cheese.

This recipe calls for cauliflower puree, stream the cauliflower then process in blender or food processor.  Despite popular belief cauliflower does have nutrition in it. It is very high in vitamin C, fiber, potassium and folic acid. It is also an antioxidant. Cauliflower can be used as a low carb substitute for mashed potatoes (I havent tried this yet but I will soon).

You need:

1 L whole goats milk

1/2 small block goat cheddar

cauliflower puree

dried basil



1/2 onion

about 1 1/2 cups green peas

chicken cubed

start by adding your milk and cauliflower, slowly bring to a boil then simmer. season with salt pepper and basil.

In a separate pan fry onion and garlic, then add chicken and cook all the way through. Add frozen peas.

When sauce has reduced down a little add your cheddar ( optional you can add white wine to help the cheese from globbing) then add to the chicken and peas.Serve with your favorite pasta. Top with fresh parsley and enjoy 🙂





A filling lighter meal

As some of you know I am taking a boot camp class and the hardest part is finding what to eat before so I dont feel weighed down. This is a great recipe for your vegetarian friends or if your looking for something different.

You need:

2 pieces of bread

smoked tofu

a red pepper ( half sliced for frying half for raw)

1/4 onion (sliced)

handful or 2 of spinach

goat cheese (cheese)

Start with a hot pan with a little sunflower oil, fry onions and peppers until half way done, add smoked tofu (sliced so it looks like a cheese slice) and brown on each side. Take out the tofu and add the spinach and fry till wilted.

I like to make this sandwich with grainy mustard on one slice of bread and Dijon on the other.  add cheese (optional would be great without cheese too), tofu top with fried veg, and any fresh veg you would like.

You can serve this with fresh veggies of your choice, this is a very filling sandwich!!




Gluten free Raisin Nut cookies

This was an experiment and it was so good! Gluten free cooking can be confusing but if you have a tried-and-true recipe try altering it a little . My chocolate chip cookie recipe I have used as a base for several cookie recipes.

1 1/2 cups rice flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup (1/2 stick) butter, softened
* 1/2 cup granulated sugar
* 1/2 cup lightly packed brown sugar

* 1/2 cup of almond butter
* 1/2 teaspoon vanilla extract
* 2 large eggs
* 1 cup rasins
* 1/2 cup chopped nuts

* almonds for tops of cookies

COMBINE rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, almond butter  and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in raisins chips and nuts. Cover; refrigerate for 1 hour. Roll into balls and place on a baking sheet, then press an almond into each cookie.

Bake at 350 until golden.

More-Veggies Tacos!!

Big meat lovers everywhere probably shake their heads at me adding veggies to my meat but you really CANT tell!!!! this is recipe is great for the time pressed/lazy cook. The great thing is with adding all the veggies you cut down on calories and fat so go ahead have a fourth taco!

To start you need (this recipe could feed about 6):

1 zucchini

2 carrots

1/2 onion

6 cloves of garlic

1 cup or so of spinach

about 1 1/2 pounds of extra lean  beef ( 2 small pkg)

chili flakes


1 tbsp GF soy sauce


hot sauce

Put all veggies in the food processor chopped to fit, and blend until green sludge forms

(Dont you want a big bowl of this?)

Okay I know it looks so gross and doesnt smell great either but once it starts frying you’ll never know

Add to the beef with the seasonings (minus cilantro and hot sauce if serving to kids)

fry just like you would normal ground meat, Half way through you may notice some water in the pan from the veggies, just strain it out and continue frying.

really cannot tell that there is so many veggies in there!!

now add the cilantro and hot sauce if desired.

I would not suggest this recipe with turkey or chicken, I think the veggies would over power the meat.

And really your kids will never know!!!!

Hearty Healthy Chili

Chili can be very healthy and great for those on a budget! 20$ can get you everything you need to make a big pot of chili to last several days! You may not think of it but a lot of “chili spice” has gluten in it, so making chili your self will help make sure you don’t get sick or your guests dont. I never use chili spice, I dont believe it is needed. Fresh herbs and spices and a little hot sauce it all you need (hot sauce if you need that extra kick).

You will need:

ground meat, (I used local, antibiotic and hormone free beef)


garlic (lots)

hot sauce


GF soy sauce

crushed tomatoes

diced tomatoes

canned pineapple tid bits

canned olives (I unfortunately forgot them this time)

kidney beans

mixed beans

romano beans

black beans



corn (i used left over corn from corn on the cob dinner the night before)


jalapeno pepper


green onion


Making the chili:

brown the meat in a frying pan with onion and garlic, add some soy sauce and hot sauce.

place all ingredients EXCEPT the green onion, cilantro, and spinach to a large soup pot.

drain meat and add to the soup pot, bring to a boil then simmer for an hour or two.

Lastly add the spinach and onion and cilantro. When spinach has wilted down you are ready to serve.  I like to serve with goat feta on top and garlic bread.

Father’s day breakfast

.. or should I say lunch because I am just not up to making a Giant breaky in the morning!

To celebrate my husband being an amazing father we made him a big “mans” breakfast. With gluten-free waffles, bacon, turkey sausage and scrambled cheesy eggs.

lets just say it was a big hit with everyone!!! Hope all the fathers out there go to be with their children 🙂


At the end of the week you are tired and you wanna treat yourself. Though, you still want to be healthy and dont know what to do with all those veggies sitting in your fridge? Try this:

about 1 1/2 pounds of brown mushrooms

3/4 red onion

5 cloves garlic

1 bag of spinach

non dairy butter

sunflower oil

start by warming your non stick pan on medium heat, add your mushrooms then onion. Then add garlic. fry until mushrooms are done then add spinach. fry untill spinach has cooked down.

Serve with a pepper steak, potato wedges and a glass of wine and say “Thank goodness its friday!”

…. I should add I wrote this with a baby climbing on me and chewing on my shoulder… that’s multi tasking 🙂

Chicken salad wraps

My family loves these!!!! great for the busy mom or just busy!

What I like to do is bake up about 5-6 chicken breasts and then cool them and cut them up, then refrigerate. This is great for the quick meals like sandwiches, pasta, mashes potatoes or stir fry.

for this recipe … which I have a few variations.

Start by making the kid friendly one (how much you use is up to your tastes):





chives chopped

carrot grated

Mix all these together and add to a gluten free wrap.

Now for more fun add:

raisins (my hubbies request)

red onion

either top with red pepper or chop and mix in.

You can be creative and add what ever you like to this, lettuce, spinach, snap peas for crunch, celery or cheese. I only had red pepper but I normally would load this up with veggies.

Perfect filling lunch that only took a few minutes to assemble and very few dishes!!

Eating from home

I am a full supporter of eating local and fresh! And you cannot get more local or fresh then your back yard!!! Thats why this post is dedicated to my garden and all of my friends and family who do their own gardening!

I have to admit I am a beginner at this and I am still learning but I think it is worth the effort! I have 2 children and a very busy schedule, so the idea of taking on a big garden was intimidating but so far it has not been that hard or expensive.

I will let  you in on my secret to cut costs:

The fence (here on our lil island if you have no fence then your just feeding the deer):

The frame is actually made from old pipes from a portable garage, these tend to collapse under snow in the winter and get thrown out. Might not be the prettiest thing ever but its sturdy and works. The door as you may have guessed it actually ends from my daughters old crib (that was recalled we have used pieces of the crib as gates for the out side stairs as well)

Raised beds were made a while ago with wood we were given.

The plants:

From seed! seeds are the cheapest way to go! but if you cannot find the seeds you need (or like me only want one butternut squash) then buy a seedling plant which is very small and cheap.

For happy healthy plants water and feed then regularly! this year I am setting up rain buckets to cut back costs!

I know all this work will be worth it when I am enjoying a fresh salad grown and made all at home 🙂

and the benefits are already paying off…

The first strawberry of the year!!!

Quinoa spinach salad

This is an amazing salad! and yes it will fill you up!!!

When I made the salad shown in the picture I was missing a few of my usual ingredients but it was still very good!!

1/2 cup cooked quinoa (red or regular)

about 1/2 -1 cup of spinach

a few grapes (for colour I would usually use red)

some feta (i used goat feta)

walnuts chopped (I used almonds because I didnt have walnuts)

red onion

some home made salad dressing



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